Kitchen Queries

Welcome to Kitchen Queries, where the nigella.com team will answer your cooking or food related questions. We’d love you to submit some of your recipe problems, dilemmas or queries for us to get our teeth into!

Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.

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Smaller Chocolate Peanut Butter Cheesecakes

I want to make 3 smaller 6 inch versions of Nigella's Chocolate Peanut Butter Cheesecake by doubling the recipe for the 9 inch cheesecake and dividing it between the smaller tins. Will doubling the recipe be ok, or should I make two separate batches? Also how long and at what temperature should I bake the 6 inch cheesecakes? Thank you so much!

Posted by jacquetaylor. Answered on 15th Sep 2013 at 12.00

From the nigella team:

It is theoretically possible to make a double quantity of Nigella's Chocolate Peanut Butter Cheesecake (from Kitchen and on the Nigella website), which is for a 9 inch/23cm tin and divide it between three 6 inch/15cm tins, though we have not made them in this size. However you may find that the volume of double quantity of the cheesecake filling is too great for a normal food processor.

We would suggest making one single batch of of filling, transfer it to a large bowl and make a second batch then add this to the bowl too, stir the two together and then divide it between the tins that have the crumb base in them.

As it is easier to check cheesecakes regularly whilst baking we would suggest baking the smaller versions at the same 170c/325F temperature and then checking them after 30 minutes. The top should feel set and dry, though the cheesecake centre will still have a wobble. If the top still feels sticky or moist then leave for another 5 minutes and check again. Make a double quantity of the topping and spread this over, then bake for the final 10 minutes. Please note however that we have not made cheesecakes in this size and so cannot guarantee the results.